Couscous Salad with California Prune Vinaigrette
Forget the dry, boring couscous you may have had before. This couscous salad is packed with vegetables, a creamy California Prune vinaigrette, and is vegan too.
Makes: 2Prep Time: 15 minutesCook Time: 10 minutes
- For the vinaigrette:
- 5 California Prunes
- 120ml water
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
- 1 tbsp water to thin
- For the salad:
- 90g couscous
- 2 radishes
- 1/4 red pepper
- 4 tbsp chopped parsley
- 4-5 California Prunes
- 2 tbsp preserved lemons
- 24g sliced almonds
For the vinaigrette:
- Cut the California Prunes in half and put in a small pan with the water.
- Bring to a boil and simmer, uncovered, for around 10 minutes until the water has almost all gone.
- Turn the California Prunes once or twice as they are cooking so both sides soften.
- Remove from heat and transfer to a small food processor.
- Add the oil, balsamic vinegar and Dijon mustard and blend until fairly smooth.
- Add 1 tbsp water, or a little more/less as needed to get a gently pourable thickness.
For the salad:
- While the California Prunes are simmering, put the couscous in a heatproof bowl (e.g. glass).
- Boil water and pour over the couscous so it is covered and the water is around ¼ in. (2/3cm) over the top.
- Cover and leave to expand.
- Meanwhile, thinly slice the radishes and cut the pepper into small chunks.
- Finely chop the parsley and cut the California Prunes in quarters.
- Remove the fleshy part from the preserved lemons and finely chop.
- Once couscous is ready, fluff it up with a spoon/fork and mix through the California Prune vinaigrette. It will become a bit sticky but don’t worry. Add the radishes, pepper, California Prunes, preserved lemon and almonds and mix well.
- Serve or pack to take with you.